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These Savory Crepes with Creamy Mushroom Filling and Cheese Sauce are a delicious and impressive main course or appetizer. The thin crepes are filled with a flavorful mixture of sauteed mushrooms, onions, and garlic, and smothered in a rich and creamy cheese sauce. This dish is surprisingly easy to make and requires minimal prep work, making it perfect for weeknight dinners or special occasions.
Preparation Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 4-6 people
Ingredients:
For the Crepes:
3 Eggs
1/2 teaspoon Salt
1 teaspoon Sugar
2 cups Milk
220 grams (1⅓ cups) All-Purpose Flour
½ cup Warm Water
¼ cup Melted Butter
For the Mushroom Filling:
450 grams (1 lb) Mushrooms, sliced (cremini, portobello, or a mix)
1 Onion, chopped
1 clove Garlic, minced
Salt and Pepper to taste
Vegetable Oil for frying
For the Cheese Sauce:
40 grams (1.5 oz) Butter
3 tablespoons Flour
2 cups Milk
½ teaspoon Nutmeg
½ teaspoon Salt
100 grams (3.5 oz) Shredded Cheese (Gruyere, Cheddar, or a blend)
Additional Items:
Large Bowl
Whisk
Skillet
Plate
Saucepan
Rubber Spatula
Instructions:
Make the Crepe Batter:
In a large bowl, whisk together the eggs, salt, and sugar.
Gradually whisk in the milk and flour until smooth. There may be a few small lumps, but that’s okay.
Stir in the warm water and melted butter until combined.
Let the batter rest for at least 30 minutes at room temperature. This allows the gluten in the flour to relax, resulting in thinner and more pliable crepes.
Cook the Crepes:
